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Corcoduse nectar

Corcoduse nectar


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In a bowl, strain the juice from the compote, and the corcodus are passed through a sieve to leave the peel and seeds, which are thrown away.

If the nectar is too thick, add cold water to obtain the desired consistency, possibly a little honey if it is not sweet.

Serve as cold as possible. It is excellent for the heat that torments us today.

It is much better than commercial juices.


Preservative-free quince nectar from just 3 ingredients, 100% natural

Quinces are the fruits I look forward to every year with the greatest impatience, I simply like them in any form, be it jam, along with meat, nectar and the list goes on.

Quinces are also said to be the list of the 100 healing properties that the human body would need, especially in the cold season.

They have been shown to improve the digestive system, nervous system, respiratory system, acne, cancer, liver, potency and so on.

They are quite versatile and can be eaten raw, cooked, pickled, dried, etc. They have an intake of essential vitamins such as vitamins A, B, C, PP, potassium, iron and many more.

So consumed according to preference will help us improve the health, sleep, heart and physical strength we all need.

Stay tuned for the list of ingredients, but also the simple way of preparation.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

How to make quince nectar, without preservatives, 100% natural?

Ingredient:

  • 3 kg gutui
  • 3-400 g of sugar depending on how sweet you like
  • Lemon juice

Method of preparation:

We clean the quinces, cut them into quarters and remove the seed house, be very careful, when you clean them on the inside, the seed house has a pretty strong edge and it is important to remove it as well. We put them in a bowl of cold water. We wash them well.

Put the quinces in a bowl of water to cover them with about 2-3 fingers. Add sugar and lemon juice. Boil enough to soften the fruit, about 15-20 minutes.

Using a blender, mix the fruit well until you get a fine and creamy consistency. Here you will find out if more sugar is needed, but also if more water needs to be added for the consistency of the nectar. It does not have to be very thick, because after cooling, due to the pectin it contains, it will thicken.

Sterilize the jars and pour the hot nectar into them. We tighten the lids and put them in the clothes to cool by themselves. Simple, fast but also very tasty. When they have cooled down, they are ready to serve, so now I leave you and wish you good luck!


Preservative-free quince nectar from just 3 ingredients, 100% natural

Quinces are the fruits I look forward to every year with the greatest impatience, I simply like them in any form, be it jam, along with meat, nectar and the list goes on.

Quinces are also said to be the list of the 100 healing properties that the human body would need, especially in the cold season.

They have been shown to improve the digestive system, nervous system, respiratory system, acne, cancer, liver, potency and so on.

They are quite versatile and can be eaten raw, cooked, pickled, dried, etc. They have an intake of essential vitamins such as vitamins A, B, C, PP, potassium, iron and many more.

So consumed according to preference will help us improve the health, sleep, heart and physical strength we all need.

Stay tuned for the list of ingredients, but also the simple way of preparation.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

How to make quince nectar, without preservatives, 100% natural?

Ingredient:

  • 3 kg gutui
  • 3-400 g of sugar depending on how sweet you like
  • Lemon juice

Method of preparation:

We clean the quinces, cut them into quarters and remove the seed house, be very careful, when you clean them on the inside, the seed house has a pretty strong edge and it is important to remove it as well. We put them in a bowl of cold water. We wash them well.

Put the quinces in a bowl of water to cover them with about 2-3 fingers. Add sugar and lemon juice. Boil enough to soften the fruit, about 15-20 minutes.

Using a blender, mix the fruit well until you get a fine and creamy consistency. Here you will find out if more sugar is needed, but also if extra water needs to be added for the consistency of the nectar. It does not have to be very thick, because after cooling, due to the pectin it contains, it will thicken.

Sterilize the jars and pour the hot nectar into them. We tighten the lids and put them in the clothes to cool by themselves. Simple, fast but also very tasty. When they have cooled down, they are ready to serve, so now I leave you and wish you good luck!


Corcoduse gem

This corcoduse jam is a kind of jam, because it has a delicate texture and a golden or reddish color (depending on the variety - yellow or red corcoduses).

Wash the corcodusele. Remove the stalks and remove the seeds. If the seeds do not come out easily, you can use a knife to make it easier.

The cleaned corcodus are placed in a large pan, and sugar is added over them. It is left for several hours or even overnight, to eliminate its juice.

Put the pan with fruit and sugar on the fire and stir in it from time to time. In 10-15 minutes, the corcodus will start to boil well. Continue to boil until the jam acquires a bound consistency. The color must remain beautiful, natural. For the right consistency you can use a thermometer (at 105 degrees Celsius - this is the jam stage).

When the corcoduse jam is ready, take it off the heat and let it cool a bit. Put it in jars cleaned and sterilized beforehand, while it is still hot. When the jars cool, label them and put them in the pantry.


How to make CORCORDUS NECTAR & # 8211 a seasonal delicacy

Corcoduşele are a variety of small plums, very tasty and healthy, and accessible to anyone. If you have a large amount of crocodiles, and you do not know what to do with them, you can prepare them in the form of nectar.

To get a sweet and successful nectar, the fruit must be ripe well. Otherwise, add more sugar. You can use raw sugar, stevia, green sugar or another natural sweetener.

It doesn't matter the color of the crocodiles. They can be yellow, orange or red. You can combine them, if you have several varieties, for a more aromatic drink.

These summer fruits are a natural source of vitamin C, vitamin A, calcium, potassium, iron and fiber. They also contain important antioxidants to combat premature aging and chronic diseases.

Crocodile nectar - recipe

ingredients

• 5 kg of crocodiles
• 1.25 kg of sugar
• the water

Remove the stalks and leaves from the crocodiles and wash them with cold water. Then put them in a large saucepan, which you usually use to make jams or jams. Pour the sugar over the fruit, and then the water (enough to exceed their level by 1-2 finger3).

Put the pan on the stove and let the corcodus simmer until soft.

With a whisk, remove the fruits and pass them through a strainer to separate the pulp from the peels and seeds.

Put the resulting pulp back in the pan with water, from where you took out the fruit. Mix everything with a wooden spoon until smooth. This is crocodile nectar.

Pour it into clean bottles, close them tightly and sterilize them. Place the bottles in a pot. Fill it with water up to the neck of the bottles, and put it on the fire. After it starts to boil, leave the bottles for half an hour.

Turn off the heat and leave the bottles in the pot, in the water, until cool. Store nectar in the pantry, or other cool place.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Seasonal nectar (peaches, corcodus, melon)

Summer in our country is a blessed season. There are so many wonderful fruits that help us heal and maintain our health, and we can rightly be grateful for their generosity.

In this article I want to introduce you to the easiest way to enjoy these seasonal fruits, keeping their therapeutic properties unaltered and enjoying their divine taste.

I generically named all the recipes below as nectar. Because that's who I am.

And I'll start with peaches (also called Persian apples), of which we know from the writings of others that no meal was considered complete unless it was accompanied by a fresh peach wrapped in a cotton towel. I don't know what makes it so high - maybe the wonderful taste, maybe the 10 vitamins it contains. who knows.

To make me peach nectar, simply remove them from the juicer, then put them in a juicer. and the divine nectar is ready.

Another nectar that & icircl make in the summer is melon nectar-smoothie. You will immediately see why & icirci say so.

If the watermelon is organic then you can use everything from it (ie including the peel). If it is not organic, we peel it. Don't bother too much, even if pesticides are used, watermelon is one of the cleanest fruits in this regard.

So, cut the watermelon into cubes - with or without peel - and put them in a blender. without removing the seeds. We turn on the blender and ready the melon nectar-smoothie. I want to insist a little on watermelon seeds. If I don't recommend them whole to be consumed (because we don't chew them well and then they can stay hidden in the colon for years), then when we grind them in a blender they are extraordinary for the body. The seeds contain vitamins and minerals such as calcium, magnesium, zinc, folic acid, vitamin B1 and B6. Thus prepared, with peel and seeds, you will discover an extremely full and tasty melon nectar-smoothie, with a much enhanced taste due to the peel and seeds.

Well, even now we've reached the ashes of the season. to corcoduşi. They are so common, so often even on the side of the road, that no one puts a price on them. We trample them on our feet when the trees full of fruit shake because no one picks them. My dear ones, please do not pass carelessly past the wonderful red, yellow, green crocodiles. They are an extraordinary fruit for health with plenty of citric acid, B vitamins and minerals. You can also use them to sour soups, and as a stand-alone fruit, and in compotes, and in nectar. They have a healing effect, are good for respiratory and stomach problems.

Here's how I made them nectar:

I put a few crocodiles & icircn blender (even counted) and covered with water. I left the blender at the lowest speed for 30 seconds. That's how the crocodiles broke and the tree remained clean. I let it "rest" and poured the liqueur very slowly into a cup, and on the bottom of the blender there were leftovers, I counted them! Hatred! They were all!
I put the liqueur back in the blender and set it to maximum speed for a few seconds to become a fine foam!

Below & icircţi I leave a slightly more sophisticated version, with which you can convince even the most capricious in the house: corcodușe nectar with mint

- "corcoduse nectar"as I presented above
- mint leaves
- a frozen banana or honey


1. First remove damaged, beaten or stained corcodus. Wash them well in several waters, then put them in a fairly large saucepan, which has been washed and scalded with boiled water.

2. Place a layer of corcoduşe, one of sugar, so that it covers them well and so on until you finish the ingredients, and the last layer is of sugar. Leave them covered overnight with a gauze or lid so that the fruit leaves juice.

3. Take care of the jars the next day, if you haven't already. Wash and rinse well and then rinse with boiling water.

5. Towards the end, add the lemon juice, which has the role of preserving very well. Leave it for about 35 minutes for the jam to be like a jam.

6. Place some knives with the blade under the bottom of the jars and put in the jars the slightly cooled jam, in no case very hot. The jars do not fill them completely, but leave a space of about 2-3 fingers. Tighten the lid very tightly and cover the boots with blankets until the next day when you arrange them in the pantry.

This jam is great for breakfast, cakes, donuts and even cakes.


Ingredient:
1 & frac12 kg corcoduse
1 kg of sugar

Method of preparation:

It is best to use ripe corcodus because they have a special sweetness.
You choose the corcodus and wash them well.
Put them in a bowl with the sugar (a layer of corcoduse, a layer of sugar and so on, the last layer being the sugar). Leave them overnight to melt the sugar.
The next day you put the pot on the fire, on a low flame.
When the juice is reduced by half, turn the composition over in a sieve and pass the corcodus well, and throw the seeds.
Put the jam back in the pot and let it boil for another 30 minutes.
Put the delicious pasta hot in a jar and store it in the pantry.

Fragrant and very tasty, this one corcoduse jam it will become a recipe that you will prepare every year, you will see!


1. First remove damaged, beaten or stained corcodus. Wash them well in several waters, then put them in a fairly large saucepan, which has been washed and scalded with boiled water.

2. Place a layer of corcoduşe, one of sugar, so that it covers them well and so on until you finish the ingredients, and the last layer is of sugar. Leave them covered overnight with a gauze or lid so that the fruit leaves juice.

3. Take care of the jars the next day, if you haven't already. Wash and rinse well and then scald with boiling water.

5. Towards the end, add the lemon juice, which has the role of preserving very well. Leave it for about 35 minutes for the jam to be like a jam.

6. Place some knives with the blade under the bottom of the jars and put in the jars the slightly cooled jam, in no case very hot. The jars do not fill them completely, but leave a space of about 2-3 fingers. Tighten the lid very tightly and cover the boots with blankets until the next day when you arrange them in the pantry.

This jam is great for breakfast, cakes, donuts and even cakes.


Vegetable broth or crocodile broth

Very good for sour soups this Vegetable broth or crocodile broth!

In the area where I come from, these small, green fruits are known as greens. I know that in other areas they are called crocodiles. Honestly, I don't know what their correct name is, and on the internet they are under both names.

These fruits are used to sour soups when they are green. They can be added directly to soups, in their natural state, or they can be prepared in the form of broth, as in this recipe.

The corcoduşe broth has a sour taste, compared to the tomato broth which has a slightly sweet taste.

Another method of souring soups, in summer, is the green grape method.

Proceed as in this case Vegetable broth or crocodile broth, by boiling the grapes and crushing them.

Green apricots can also be added directly to well-washed soups.

I haven't tried apricots because I can't bear to eat green fruits. But with grapes I tried and they taste good in soups.

Remember that you can also follow my recipes on the page Facebook, but I am waiting for you with culinary surprises and on Instagram.


Video: Pasta de corcoduse cu leustean - perfecta pentru acrit ciorbe si multe alte mancaruri


Comments:

  1. Nickolaus

    Granted, very good information

  2. Zulkizahn

    Brilliant sentence and on time

  3. Tojall

    It that was necessary for me. I Thank you for the help in this question.



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